Description

This Creamy Grilled Chicken Piccata is a delightful combination of tender marinated chicken breasts grilled to perfection and served over al dente penne pasta tossed in a luscious lemon, caper, and parmesan cream sauce. The marinade infuses the chicken with bright citrus and herb flavors, while the creamy pasta complements the tangy and savory profile of the dish, making it a perfect weeknight dinner that is both flavorful and satisfying.

Ingredients

Scale

Chicken Marinade

Juice of 1 lemon (3 Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
¼ tsp black pepper
½ tsp basil or oregano
2 boneless skinless chicken breasts

Pasta and Sauce

2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
½ cup half and half (or heavy cream)
2 tsp dried basil
2 Tbsp capers
½ cup grated parmesan cheese

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Instructions

Marinate the Chicken: In a bowl, combine the lemon juice, olive oil, minced garlic, salt, black pepper, and basil or oregano. Place the chicken breasts inside a ziplock bag and pour the marinade over them. Seal the bag and refrigerate for a few hours or overnight to allow the flavors to infuse.
Grill the Chicken: When ready to cook, heat a grill to medium-high. Remove the chicken breasts from the marinade and grill until fully cooked, about 6-8 minutes per side depending on thickness. Let the chicken rest for a few minutes after grilling, then slice into strips for serving.
Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions for 10-12 minutes until al dente. Reserve ½ cup of the pasta cooking water and drain the rest.
Prepare the Creamy Sauce: In the same saucepan used for pasta, melt the butter over medium heat. Whisk in the minced garlic and lemon juice until fragrant. Pour in the half and half and whisk continuously until heated through. Season with salt and pepper to taste. Stir in the parmesan cheese, dried basil, and capers, cooking until the cheese melts and the sauce thickens slightly.
Toss Pasta with Sauce: Assess the consistency of the sauce; if too thick, add reserved pasta water a little at a time to loosen. Add the drained penne pasta to the sauce and toss gently until evenly coated.
Serve: Divide the creamy pasta into bowls and top with the sliced grilled chicken. Optionally, sprinkle additional parmesan cheese over the dish before serving for extra flavor.

Notes

For best flavor, marinate chicken overnight.
If you don’t have dried basil, substitute with fresh basil leaves finely chopped.
Half and half can be replaced with heavy cream for a richer sauce or milk for a lighter option.
Reserve pasta water carefully; the starch helps to achieve a silky sauce texture.
Grilling time may vary depending on the thickness of chicken breasts; always check for an internal temperature of 165°F (74°C) to ensure doneness.